Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor

by Crazy cooking father

4.7 (1)
Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Last year, Fei’s mother bought a few kilograms of homemade Sichuan and Cantonese sausages from a micro-shop opened by my colleagues’ old family. Although the spicy Sichuan flavor makes me unacceptable, the overall taste is quite good. Yes, you can tell that the ingredients are very good when you taste it, especially the Cantonese sausage is impressive. In addition, I have watched "The Taste of Laoguang" recently, and the variety of Cantonese delicacies and ingredients in it are mouth-watering. So in the name of experimental claypot rice, she urged her mother to buy another two catties of Cantonese sausages from the same store. It's also a coincidence that a friend who once worked with me left the industry and started a physical store of Tohoku rice. After a field visit, he finally selected a source of supply from Tohoku and mailed two bags for me to try. If you want to take his careful and honest temperament, the product must be good. In this way, the homemade Cantonese sausage, the northeast rice of my colleague, and the clay pot rice function that comes with the rice cooker at home, all the factors are combined, and this delicious rice cooker version of the pork ribs and sausages on the weekend This is how the meal was made.

At the moment when the lid was opened, there was a strong mixed aroma of rice pork ribs and wax flavor on the surface; but afterwards, slices of sausage were arranged neatly around, the braised pork ribs were in the middle, and the rice grains were full and crystal clear. The index finger has been moved; coupled with the oil penetration of the sausage ribs and the long simmering process after the lard has been drenched, a layer of golden yellow crust emerges on the side of the pot; finally it is served with braised small rapeseed and poured into the self-prepared Stir the sauce evenly and eat a bite. The oily and salty taste of the mouth blends with the full and firm taste of the rice grains. Mixing with the charred and crispy rice crust and the moderately salty and sweet slices of sausage, the whole taste buds seem to have opened up. A wonderful symphony feast. In the end, half of the pot of claypot rice was eaten completely, and even the little girl who didn't eat much meat on weekdays ate two small bowls. With such delicious ingredients, next time you will definitely try to make the original Lap Mei Claypot Rice with a real casserole!

Ingredients

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor

1. Grease the walls and bottom of the rice cooker, wash the rice and control water, put it in the rice cooker, add water and soak for 10 minutes, add 5g vegetable oil lid, hit the rice cooker to start simmering;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

2. Wash the sausage and slice it for later use;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

3. Cut the ribs into small pieces, add green onions and ginger, add the marinated ribs juice (15g light soy sauce, 10g oyster sauce, 2g sugar and five-spice powder), marinate well for more than 30 minutes;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

4. Wash the small rapeseed and cut it in half;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

5. Boil the water in the pot, add a little vegetable oil, put the small rapeseed in the pot, blanch it and remove it for later use;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

6. Mix all the seasonings in the auxiliary materials together and make them evenly for later use;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

7. When the electric rice cooker buzzes, open the lid and put the sausages along the edges, remove the marinated ribs and put the green onion and ginger in the middle;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

8. Melt the lard, pour it along the wall of the rice cooker, and continue to stew with the lid;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

9. The buzzer sounds again, and after the heat preservation continues to simmer for 10 minutes, open the lid and pour the drenching juice evenly;

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

10. Add the blanched small rapeseed, stir and eat.

Simple But Also Good Ingredients—claypot Rice with Pork Ribs and Preserved Flavor recipe

Tips:

The brewing time of the rice is adjusted according to whether the rice is new or old, and the rice is finally brewed until the rice grains can be squeezed with fingers;
If you use new rice, the ratio of water to rice is about 1.2:1. If the rice is too much, the rice grains will become sticky;
The drenching juice is added according to your own taste, and the amount in the recipe matches these rice personally and feels moderately salty.

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